Detailed Course Contents
11,000 JPY Course (12 Items)
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Offer period:
30/Jul/2019 ~ -
Menu Order Reception Time:
17:30 - 22:00 - Time Limit: 120 Min
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 1 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 2 to 12 guests only.
Menu Information
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
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Salad of the day
| Menu Info | Salad that changes every day. |
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Grilled sea urchin
| Menu Info | A grilled sea urchin. |
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| Ingredients | Sea urchin |
| Cooking | Bake/Roast |
Grilled scallop with seaweed
| Menu Info | A dish of grilled scallop seasoned with soy sauce and wrapped in seaweed. |
|---|---|
| Ingredients | Scallop ligament, Nori |
| Flavor | Soy sauce |
| Cooking | Bake/Roast |
Grilled conger eel Shirayaki
| Menu Info | Conger eel sliced open and skewered, then broiled without any sauce. Generally enjoyed with seasonings and soy sauce, etc. |
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| Ingredients | Conger eel |
| Cooking | Bake/Roast |
Live abalone teppanyaki
| Menu Info | Live abalone grilled in the shell. |
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| Ingredients | Abalone |
| Cooking | Teppanyaki |
Spiny lobster Teppanyaki
| Menu Info | Spiny lobster grilled on an iron hot plate. |
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| Ingredients | Spiny lobster |
| Cooking | Teppanyaki |
Foie gras
| Ingredients | Foie gras |
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Wagyu beef sirloin steak
| Menu Info | Wagyu beef around back called sirloin thickly cut and grilled. |
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| Ingredients | Beef sirloin, Wagyu beef |
| Cooking | Bake/Roast |
Garlic Rice
| Menu Info | Rice fried with sliced garlic and other ingredients like parsley. |
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| Ingredients | Garlic, Rice |
| Cooking | Stir-fry |
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
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Dessert
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)